This Peach Mango Pie recipe is a Jollibee-inspired pocket pie with peach and mango filling that makes a delicious dessert or snack. If you’re craving a sweet treat, give this easy mango pie recipe a try!
Looking for more Mango Filipino Desserts? Try my Mango Float or my Mango Sago!
What is Jollibee Peach Mango Pie?
This Peach Mango Pie recipe is a homemade version of the favorite peach mango pie of Jollibee – a popular fast-food chain in the Philippines. It’s a delicious, flaky, and crunchy pocket pie with sweet mango and peach filling that’s perfect for a go-to snack or breakfast.
It tastes the same as the original recipe and can surely satisfy your sweet dessert craving. With this easy pocket pie recipe, you can now enjoy a delicious peach mango dessert in the comfort of your home!
Tips and Procedures:
- Feel free to use store-bought puff pastry sheets instead of making a homemade crust to save time.
- Make sure to wrap the dough with plastic wrap and refrigerate for an hour or up to overnight to make it dense.
- You may brush an egg white to the dough before you put the filling to prevent the pastry from absorbing the moisture in the filling.
- Use cold butter to make flaky pastry or crust. Before frying, brush each pie with warm diluted cornstarch to make the crust even crunchier.
- If you prefer to bake these pocket pies, brush each with the egg wash and poke (3-5) small holes on each using a toothpick or fork. Place them on a baking sheet lined with parchment paper in a single layer and bake them at 360°F/180°C for 18-20 minutes or until they appear light brown and shiny.
Storing:
- Storage: You may keep baked peach mango hand pies in an airtight container on your counter. It should keep for up to 2-3 days. You may cover them loosely with foil or plastic wrap for about 4 to 5 days in the refrigerator.
How to Make Jollibee Peach Mango Pie :
Listed below are all the ingredients you will need:
- peach fresh or canned, cut into cubes
- ripe mango cut into cubes
- water
- granulated sugar
- ground cinnamon
- salt
- water
- cornstarch
Crust
- flour
- granulated sugar
- salt
- butter cold
- cold milk
- egg yolk
- egg
- cooking oil
Heat a large pan over medium heat and add peach, diced mango, water, sugar, and cook for 2 minutes. Add cinnamon and salt and stir to combine:
In a small bowl mix water and cornstarch until well combined. Then, pour in the cornstarch mixture and cook until the sauce thickens and is reduced. Transfer to a bowl and allow it to cool completely:
Crust:
In a large bowl, whisk together flour, sugar, and salt until well combined. Add cold butter and mix until it resembles a coarse meal. Then add cold milk and egg yolk and pour into the flour mixture until dough forms:
On a lightly floured surface, knead the dough for 5 minutes, then wrap the dough in plastic wrap and place it into the refrigerator for at least 1 hour. After 1 hour, flatten the dough using a rolling pin, the dough should not be too thin:
Using a cutter, cut the dough into rounds. Scoop out a tablespoon of the filling on half of the circle leaving enough space at the edges:
Fold the pastry over the filling to form a half-moon and using a fork, seal the edges by carefully pressing down the dough. Brush the top side of the pocket pie with a beaten egg. Fry the pocket pie until golden brown at 345 degrees Fahrenheit. Transfer to a plate lined with paper towels:
Serve with a dash of confectioner’s sugar or drizzle with chocolate ganache. Enjoy!
Frequently Asked Questions:
Place the peach mango pies in a single layer inside the air fryer basket or in an oven-safe tray lined with aluminum foil. Reheat them for a few minutes or until crispy.
A solo peach mango pie costs around ₱30.00 in the Philippines.
Add diluted cornstarch with the other ingredients for the peach filling. You can also use tapioca starch or flour as an alternative.
Best Jollibee Peach Mango Pie
Ingredients
- 1 cup fresh or canned peaches cut into cubes
- 1 cup ripe mango cut into cubes
- 2 tablespoons water
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- pinch of salt
- 1 tablespoon water
- 2 teaspoons cornstarch
Crust
- 2 ½ cups all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ¼ cup cold butter cut into cubes
- ½ cup cold milk
- 1 egg yolk
- 1 large egg
- 2 cups vegetable oil
Instructions
Filling
- Heat a large pan over medium heat and add peach, diced mango, water, sugar, and cook for 2 minutes.
- Add cinnamon and salt and stir to combine.
- In a small bowl mix water and cornstarch until well combined.
- Pour in the cornstarch mixture and cook until the sauce thickens and is reduced.
- Transfer to a bowl and allow it to cool completely.
Crust
- In a large bowl, whisk together flour, sugar, and salt until well combined.
- Add cold butter and mix until it resembles a coarse meal.
- Then add cold milk and egg yolk and pour into the flour mixture until dough forms.
- On a lightly floured surface, knead the dough for 5 minutes, then wrap the dough in a plastic wrap and place into the refrigerator for at least 1 hour.
- After an 1 hour, flatten the dough using a rolling pin, the dough should not be too thin.
Assembling:
- Using a cutter, cut the dough into rounds.
- Scoop out a tablespoon of the filling on half of the circle leaving enough space at the edges.
- Fold the pastry over the filling to form a half-moon and using a fork, seal the edges by carefully pressing down the dough.
- Brush the top side of the pocket pie with a beaten egg.
- Fry the pocket pie until golden brown at 345 degrees Fahrenheit.
- Transfer to a plate lined with paper towels.
- Serve with a dash of confectioner's sugar or drizzle with chocolate ganache.
- Best served immediately
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